Skillet Hash with Sausage and Apples Recipe

This Skillet Hash with Sausage and Apples Recipe is a sweet and savory recipe, which features JUICI apples and golden potatoes. It’s the perfect autumnal breakfast, ready in about 45 minutes.

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Skillet Hash with Sausage and Apples Recipe Ingredients

• 3 cups golden potatoes, cubed
• 4 pork breakfast sausage links, sliced
• 2 JUICI apples, cored and cut into wedges
• ½ cup yellow onion, sliced
• 2 tbsp olive oil
• 1½ tbsp whole grain mustard
• Kosher salt + black pepper
• Arugula (optional, for topping)

How To Make Skillet Hash with Sausage and Apples Recipe

1. Roast the potatoes: Preheat your oven to 425°F (220°C). Toss the cubed golden potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 30 minutes, flipping halfway through, until they are tender inside and crispy on the outside. (Roasting ensures they don’t get mushy in the skillet later).
2. Cook the sausage: While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet (cast iron is ideal) over medium-high heat. Add the sliced sausage links and brown them until they are golden on both sides and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
3. Caramelize the onions: Toss the sliced onions into the same skillet with the sausage drippings. Cook over medium heat until they are soft, translucent, and slightly golden. Don’t rush this step; you want the sweetness of the onion to develop.
4. Add apples: Stir in the apple wedges. Cook them for just a few minutes until they are tender but still crisp. You want them to hold their shape, not turn into applesauce.
5. Combine everything: Add the roasted potatoes and the cooked sausage back into the skillet with the onions and apples. Stir in the whole grain mustard. Toss gently until everything is evenly coated, heated through, and fragrant.
6. Serve: Remove from heat. Top with fresh arugula for a peppery bite if desired. Eat warm.

Recipe Tips

• Why JUICI Apples? This specific variety is a cross between Honeycrisp and Braeburn. They are known for their crunch and balance of sweet-tart flavor, meaning they won’t disintegrate when sautéed in the skillet. Honeycrisp or Fuji are good alternatives.
• The Two-Step Method: Roasting the potatoes separately while cooking the sausage and onions on the stove saves time and guarantees that the potatoes are perfectly crispy. If you crowd raw potatoes in the skillet with the apples, everything will steam and become soggy.
• Whole Grain Mustard: The mustard adds a necessary acidic “pop” that cuts through the rich pork fat and sweet apples. Don’t skip it! Dijon can be used if you prefer a smoother texture.
• Sausage Slicing: Slice the sausage links on a bias (diagonal) for more surface area to brown. This adds more flavor to the final dish.
• Make it a Dinner: While this is a great breakfast, it works perfectly as a fall dinner side dish alongside roasted pork loin or chicken.

What To Serve With Skillet Hash with Sausage and Apples Recipe

This hash is hearty enough to be the main event, especially with eggs.

• Fried Egg: A sunny-side-up egg on top creates a sauce with its yolk.
• Toast: Sourdough toast with butter.
• Yogurt: A side of plain Greek yogurt.
• Cider: Hot apple cider or coffee.

How To Store Skillet Hash with Sausage and Apples Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat in a skillet over medium heat to re-crisp the potatoes. Microwave reheating is convenient but will result in softer potatoes.
• Freeze: Freezing is not recommended for this dish, as the texture of the potatoes and apples will degrade and become mushy upon thawing.

Skillet Hash with Sausage and Apples Recipe Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 650mg
• Total Carbohydrates: 38g
• Dietary Fiber: 5g
• Sugar: 14g
• Protein: 12g

Nutrition information is estimated per serving (based on 4 servings).

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